Saturday, June 6, 2015

Repost - Easter Treats Part Two: Bunny Cake

For some reason this post I did in May got deleted...weird.
So here it is...again!

I know I've said this before, but I think this is my favorite cake so far!

I made this cake for my very last Wilton cake decorating class back in March. 
My class ended a couple weeks before Easter, but since we were learning to do the basketweave technique, an Easter basket kind of seemed like the obvious choice and I figured the girls would like an Easter Bunny cake...and they did!

The cake was a double layer 6 inch cake filled with pastry cream* and covered in grey and green buttercream - see recipe below.
The bunny (made by Dave!) and the carrots were made from homemade marshmallow fondant, and the violets and pansies on top of the cake were royal icing.

And of course, the cake is sitting on my handmade Joseph Réal Design cake stand/turntable.

Cake decorating tips:
Basketweave - Wilton number 47
Grass - Wilton number 233

*This is my go to pastry cream recipe. I'm sure there are a million other recipes out there, but this one is easy and tastes pretty good. When I make a 6 inch cake, I make half of the recipe.

Buttercream icing:


1 cup salted** butter - softened
1 tsp vanilla extract
4 cups icing sugar
2-4 tbsp cream
A couple pinches of salt


With an electric mixer, beat butter until light and fluffy. Beat in vanilla.

Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

Dissolve salt in cream and stir.

Slowly add cream and beat at medium speed until light and fluffy and you've reached the desired consistency.

**I like to use salted butter and bit of salt because it helps cut a bit of the sweetness.


  1. I don't know about the kids but i am sure i wont leave no chance of munching on this. i am going to try it right away festival or no festival.